I learned a really great tip this week. I learned how to get my buttercream frosting smooth - so smooth that it gives fondant a run for its money. Almost.

What is the trick you say?

Viva.

Yes, you heard me right. Viva – as in the paper towel. It has to be a smooth, pattern-free paper towel like Viva.

Here’s the plan:

1. Give your cake a crumb coat, then a final coat. Smooth the icing as best you can with a knife or spatula.

2. Now leave it alone for 15 minutes. This will give your frosting time to crust. You want crust. You should be able to touch the icing without any coming off on your finger.

3. Take a clean Viva paper towel and place it over the top of your cake. Now either use a fondant smoother, or the palm of your hand to GENTLY glide over the paper towel – smoothing the surface of the cake. This is the same concept as placing a towel over a delicate garment to iron it. You are basically ironing the wrinkles out of your frosting

Move the paper towel to the sides of the cake, and use the same method to glide over the paper towel and smooth the icing out. You may need to slightly angle your fondant smoother at times, to properly get all the creases out. Remember to be gentle, you don’t want to move the icing around, just barely smooth the surface. Work on one small area at a time, smoothing until your surface is perfect – or almost perfect. I used the method on this birthday cake that I made for a friend this week. I didn’t worry about getting the icing on my cake super perfect, but it’s almost there.

I really like this technique, and I love how I can achieve a smooth, fondant-like surface, while keeping the taste of buttercream. The best of both worlds!

Hi! This is a homemade frosting. For this technique to work properly you need to use a crusting buttercream recipe. I've misplaced mine, but if you do a web search for crusting buttercream you should find one that works well. :) Hope this helps. Amber/Sprinkled With Flour

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SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.